Roast stuffed duck

Yield: 4 servings

Measure Ingredient
\N \N Duck stock
1 \N Free range duck; (about 1.8kg)
85 grams Onions; finely chopped
40 grams Butter
100 grams Soft white breadcrumbs
1 tablespoon Sage; freshly chopped
\N \N Salt and freshly ground black pepper

SAGE AND ONION STUFFING

Singe off any remaining whiskers from the duck using a taper or hold the bird over the gas jet of the stove. To make the stuffing, sweat the onions in the butter on a gentle heat for 5-10 minutes until soft but not coloured. Add the breadcrumbs and sage. Season with salt and pepper to taste. Unless you plan to cook the duck immediately, allow the stuffing to get cold.

Preheat the oven to 180C/350F/gas 4.

When the stuffing is quite cold, season the cavity of the duck and spoon in the stuffing. Roast in the preheated oven for about 11/2 hours.

When the duck is cooked, remove to a serving dish and allow to rest while you make the gravy. Heat the stock. Degrease the cooking juices (keeping the duck fat for roast or saut‚ potatoes). Add the stock to the juices in the roasting pan, bring to the boil, taste and season if necessary. Strain the gravy into a sauce boat.

Serve the duck warm with apple sauce and gravy.

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Carlton Food Network

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